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(recipe, caleb bo baleb)
From the Sushi Cookbook by Katsuji Yamamoto and Roger Hicks, checked out from the Berkeley Public Library in 2002. And returned. I doubled their recipe.
- For rice:
- 1½ cups sushi rice
- 2 cups water
- 2 to 4 in strip of dried kelp (konbu)
- For sushi vinegar (sushi-zu)
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. superfine or powdered sugar
- 1 tsp. salt
- Wash the rice until the water comes off it clear (or until you get tired of washing). Let it drain in a strainer or colander for 30 minutes to an hour.
- Wipe the konbu clean.
- Put the rice, water, and konbu in a pot, lid off, and put on medium heat until it boils.
- Take out the konbu, cover and simmer on low heat. Cook until all the water is absorbed, 10-20 minutes.
- Remove the lid and cover the pan with a dish towel.
- Make the sushi vinegar: heat the vinegar, sugar and salt until the sugar is in solution. Remove from heat, or even cool over and icewater bath to keep the vinegar from evaporating.
- Put the rice into a tub or bowl, add the sushi vinegar, and cut the rice with a rice paddle vertically. Turn the bowl and cut again, and again, and again, until the rice is cool and all the vinegar is incorporated. If you have a lackey, let them fan the rice to make it cool faster.